Introduction: During the dog days of summer, with high temperatures and humidity, the body sweats the most, making hydration and electrolyte replenishment crucial. Potassium is one of the important electrolytes in the body, essential for maintaining normal muscle function. In high-temperature environments, inadequate potassium replenishment may lead to muscle fatigue and cramps.
Today, I recommend the top 5 vegetables to consume for potassium replenishment during the dog days of summer, eating more of these will boost energy and vitality. Let’s get started together:
– Amaranth Vermicelli Salad –
Ingredients:
Amaranth, vermicelli, garlic, ginger, soy sauce, vinegar, salt, sesame oil, chili oil
Instructions:
1. Boil the vermicelli in hot water until cooked, then rinse with cold water, drain and set aside. Wash the amaranth, blanch for 30 seconds, then remove and cut into sections.
2. In a large bowl, sprinkle garlic and ginger at the bottom, add the blanched amaranth, and the cooked vermicelli to the bowl.
3. Add a suitable amount of soy sauce, vinegar, salt, and sesame oil. With disposable gloves, mix well. It can be consumed immediately or chilled in the refrigerator for a while before serving.
– Cabbage Stir-fry with Lean Meat –
Ingredients:
Cabbage, lean meat strips (pork or chicken), garlic, ginger, cooking oil, light soy sauce, cooking wine, salt, chicken powder
Instructions:
1. Wash the cabbage, remove the outer leaves, and cut into pieces or shreds.
2. Heat an appropriate amount of cooking oil in a wok, stir-fry garlic and ginger until fragrant, then add the sliced lean meat and stir-fry until the meat changes color.
3. Add some cooking wine, stir well to remove any odor and enhance freshness, then add the cabbage, stir-fry evenly.
4. Add light soy sauce, continue stirring, cover and simmer on low heat for a few minutes until the cabbage becomes soft and cooked.
5. Remove the cover, continue stir-frying until the cabbage is about 70-80% cooked but still retains some crispness, season with salt and chicken powder, stir well and serve.
– Garlic Broccoli –
Ingredients:
Fresh broccoli 300g, 5 cloves of garlic, cooking oil, salt, light soy sauce, oyster sauce
Instructions:
1. Wash the broccoli and cut into small florets, chop the garlic.
2. Boil a pot of water with some salt, blanch the broccoli until slightly cooked (about two minutes), then remove and drain.
3. Heat some cooking oil in a wok, stir-fry the garlic until fragrant, then add the blanched broccoli, add light soy sauce and oyster sauce, stir well.
4. Add some water, simmer on medium-low heat for a while until the sauce slightly thickens, then stir-fry quickly over high heat and serve.
– Assorted Bean Sprout Stir-fry –
Ingredients:
Bean sprouts, chicken or lean meat strips, shredded carrots, shredded green and red peppers, cooking oil, salt, chicken powder
Instructions:
1. Wash the bean sprouts, remove the roots, and set aside.
2. Heat some cooking oil in a wok, stir-fry the chicken or lean meat strips until they change color, add the shredded carrots and peppers, stir-fry evenly.
3. When the carrots are softened but still slightly crisp, add the bean sprouts, season with salt, five-spice powder, and oyster sauce according to personal preference, continue stir-frying.
4. Once the bean sprouts are softened, add a little monosodium glutamate for flavor, drizzle some vinegar around the edges of the wok, and serve.
– Dry-Fried Green Beans –
Ingredients:
Green beans, dried red chilies, garlic cloves, ginger, cooking oil, salt
Instructions:
1. Wash the green beans, remove the ends, and cut into segments about 5 cm long.
2. Heat some cooking oil in a wok, add the green bean segments, stir-fry until they change color and slightly wrinkle, then remove and set aside.
3. Heat more cooking oil in the wok, add garlic cloves, ginger, and dried chili segments, stir-fry over low heat until fragrant.
4. Add the fried green bean segments, continue stir-frying evenly to coat the beans with chili and seasoning.
5. Season with salt, Sichuan peppercorns, oyster sauce, etc., continue stir-frying until the green beans turn slightly yellow and have a charred aroma, then serve.
These are the recipes I have shared with you today. If you find them useful, make sure to save them. Feel free to leave a comment if you have any cooking questions. (Images in the text are from the internet, please contact for removal if any infringement occurs!)
